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Shrimp & Spinach Salad with Hot Bacon Dressing

February 1, 2018



  • 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
  • 1 tsp. Montreal steak seasoning
  • 4 bacon strips, chopped
  • 1 shallot, finely chopped
  • ⅓ cup cider vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 pkg. (10 oz.) fresh spinach
  • ¾ cup roasted sweet red peppers
  • ¼ cup sliced almonds


  1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.

    Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.


    In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.


From → Salad, seafood

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